Tuesday, February 25, 2014

Our Family Brownies

I have made this recipie many times, it comes originally from page 65 of the INTERIORS magazine of October/November 1996.  The reason it is so lovely, is the sour cream, it seems to make lovely squidgy brownies with a crisp outside.


Rating: easy


60g bitter chocolate, broken into pieces.
125 g unsalted butter, room temp.
2 eggs
1 cup sugar
2 tbsp cocoa powder
1 teasp vanilla essence
1/2 cup plain flour
pinch salt
1/4 cup sour cream
2/3 cup chopped walnuts or pecans


Preheat oven to 165C and lightly grease a 20cm square cake tin.
melt the chocoate with butter over hot water, cool slightly.
In a large mixing bowl, beat the eggs and sugar until soft and pale.
Slowly beat in the chocolate mixture, then the cocoa and vanilla.
Beat in the salt and flour a little at a time.
Fold in the the sour cream and walnuts.
Pour into tin and bake for 25-30 mins, until brownies are cooked when tested with a skewer.
Remove from oven and allow to cool in the tin before cutting.

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